Shishito peppers are small and green, not sweet but not very spicy either. They say 1 in 10 is spicy but I have yet to break out into a sweat over these peppers; though with this heat, you never know! They’re all the rage right now and a simple preparation is best in this case. Here’s a recipe for Blistered Shishito Peppers with a Sriracha Cream Sauce:

INGREDIENTS:

olive oil

20 shishito peppers

salt

2 tablespoons mayonnaise

1 tablespoon rice vinegar

1 – 2 teaspoons sriracha

INSTRUCTIONS

1

Lightly coat the bottom of a cast iron skillet with olive oil. Turn heat to medium-high. Cook peppers just until the skin begins to blacken and blister about 3 minutes. Transfer to a paper towel lined plate. Sprinkle with salt.

2

Combine mayonnaise, rice vinegar and sriracha together in a bowl. Drizzle a small amount over peppers, serve the rest alongside the peppers.